Betül Yeşiltaş

Lipid oxidation in emulsions: New insights from the past two decades

Marie Hennebelle, Pierre Villeneuve, Erwann Durand et al. · Progress in Lipid Research · 2024 · 88 citations · Full text

Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions

Betül Yeşiltaş, Pedro J. García‐Moreno, Simon Gregersen Echers et al. · Food Chemistry · 2022 · 72 citations · Full text

Characterisation and antioxidant evaluation of Icelandic F. vesiculosus extracts in vitro and in fish-oil-enriched milk and mayonnaise

Ditte Baun Hermund, Betül Yeşiltaş, Philipp J. Honold et al. · Journal of Functional Foods · 2015 · 64 citations · Full text

Food Chemistry, Nutrition, Food Bioactive Compound +7

Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers

Betül Yeşiltaş, Pedro J. García‐Moreno, Ann‐Dorit Moltke Sørensen et al. · Food Chemistry · 2018 · 52 citations

Food Chemistry, Sodium Caseinate, Food Colloid +6

Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics

Betül Yeşiltaş, Simon Gregersen Echers, Linea Lægsgaard et al. · Food Chemistry · 2021 · 47 citations · Full text